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Chiles |
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Mexican food has a reputation for being hot. This is not always true. In fact most Mexican dishes are not hot. Typically chiles are served on the side either whole or in sauces of various kinds. Whether included in a
dish or served on the side, chiles play an important role in the cuisine
of Mexico. There are so many different chiles and so many
different heat levels that it is difficult to know how to choose. Click
here for a website that has pictures and descriptions of the common
chiles of Mexico. Click
here for an even more extensive list of chiles.
This website gives
general information about chiles (very interesting).
Here is a very unusual website that features excellent pictures of
the plants and flowers that produce chiles. |
Chiles' Heat Index Scoville units Names 0 Bell Pepper
100 - 500 Peperoncini, Cherry
500 - 1000
New Mexico
1000 - 1500
Pasilla,
Poblano, Ancho
1500 - 2500
Rocotillo
2500 - 5000
Jalapeno, Chipotle, Guajillo
5000 - 10000
Wax
10000 - 23000
Serrano
15000 - 30000
Arbol
30000 - 50000
Cayenne, Piquin
50000 - 100000
Thai 100000
- 300000 Habanero 350000 - 577000 Red Savina Habanero
15,000,000
- 16,000,000 Pure Capsaicin In
2007, the Bhut Joloka, discovered in India, set a world record for heat at
1,000,000 Scoville
units. |